Text 10482, 105 rader
Skriven 2014-03-02 16:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Asian 273
=================
 ML> There's the famous case of ma ma ma ma
 ML> ma, which, depending, can mean "is my mother teasing a
 ML> horse?" among other things. 
 NB> And I just heard Lang Lang explaining on the radio how his two names
 NB> are actually totally different names in Chinese... I could hear the
 NB> difference in pronunciation when he said his name...  :)

There's this guy called Lan Shui who used to hang around
Boston. He had this terrific accent, which was a small
hindrance when he wanted to communicate, which he needed
to do as a budding orchestra conductor. Anyway, one of
the "signs" he chose to point to as a guidance toward
this career was his name, which cound, given the tones
and such, be interpreted as, as he said it, "Bru Wata"
(blue water), and he pointed out that his favorite
conductor was also called "Bru Wata" (Bruno Walter).
He is now the conductor of the Singapore Symphony.

Veering off on a tangent, I knew a guy who applied for
the music directorship of the Nashua Symphony and was
certain he'd get the job because his name was Nash.
He got the job.

 ML> Yu sheng is said to mean "prosperity throwing"; yi sheng
 ML> can mean any number of things, from doctor to "change your
 ML> life" to eternity to, well, you get the idea.
 NB> And, to make things even more interesting, sometimes it's spelled
 NB> other ways, too..  like yu shing, or yi shing... the fun of
 NB> transliteration, as you said...  ;)

Fish star, wealth star, one star, fish okay, ...

==

 ML> I of course roll with these particular punches, but they
 ML> can be unenjoyable for Lilli.
 NB> I can certainly feel sorry for Lilli, not being able to appreciate the
 NB> goodness of novelty and other cuisines, to a large part... think of
 NB> all that she is missing...

She seems to enjoy her meat-and-potatoes diet, and I
console myself that she'd not be as much fun to travel
with if she were a veggie. Of course, the chances of
our ever having done anything together in the first
place were she a veggie would have been slim and none.

 ML> I wonder if Dave's boars and goats in rut can be made
 ML> reasonably palatable by sufficient dilution.
 NB> Coupled with sufficient spicing...  :)

Goes without saying!

 ML> At first when I mentioned it he seemed nonplussed, as if
 ML> he hadn't heard of it. It gradually came out that he was
 ML> not expecting a bunch of outlanders to want to come see
 ML> his own church.
 NB> Not the typical outlanders, to be sure.. :)

He didn't know what to say at first, then seemed gratified.

Lamb Chili Bhutuwa
categories: Nepal, main
Yield: 1 batch

2 lb boneless lamb, cut into 1" slices
- (pork can also be used)
1 c onion, finely chopped
5 garlic gloves, halved
1 in. ginger, julienned
1 Tb chili paste
1 ts turmeric
2 Tb honey
5 dried red chilies
1 c green onions, cut in 1" length
6 Tb cooking oil
1 Tb lemon juice
1 c broth or water
s, p

In a large bowl, combine 2 Tb oil, 1 Tb lemon juice,
1/2 ts turmeric, and salt and pepper into a paste.
Add lamb pieces and mix thoroughly to coat; cover,
and let marinate for 30 min. After marinating, drain
the marinade and pat dry lamb pieces. In a nonstick
pan, heat 2 Tb oil. Add lamb pieces and brown well;
discard excess oil and reserve meat on a plate.

In a processor, blend chopped onion, garlic, ginger,
chili paste, turmeric, and honey into a smooth paste.
In a nonstick pan heat 2 Tb oil. Add red chilies and
fry until dark. Add spice paste; fry for another min
or so until the oil starts to separate from the
spices. Transfer browned lamb to the pan, stir well.
Continue to stir fry lamb until cooked tender. It
may require some broth or water to moisten, if it
starts to burn. Add green onions; stir for another
few min. Adjust seasoning. Drain excess oil, if
necessary. Serve with stir-fried vegetables and
rice or roti (flat bread).

http://nepalicooking.tripod.com

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